Bringing Foodservice Together
August 2013 Newsletter
In this issue Café N Chat
Behind the Business
Foodservice Forum Sydney
Golf Day Fundraiser
Cavalia Chef Interview
Longest Lunch
President’s Message Our year rolls along very fast as always and there is much to do. Our company is in the midst of planning for Fine Food in Sydney and how to achieve the best results. I am sure if you and your team plan ahead, you will also achieve success. Remember to plan on attending our joint Foodservice Forum with FoodSA and FIA NSW, with two great industry leaders presenting. This annual event is always very well attended so book early to avoid missing a spot. We have also just launched the Foodservice Industry Awards of Excellence and this is a highlight event for the industry, to be held on Friday 15 November. I am very proud to be the President of FIA and will look forward to seeing our members and their guests attend the event and also and participate in the nominations and voting. Industry accolades are so important and provide such great motivation for the whole team to succeed.
Rinoldi Pasta recently won an award and we are immensely proud of our hardworking team. I am sure you have been busy planning your summer menus. With this chill in the air, summer cannot come fast enough for me. Flexibility and creativity are most important with menus, as the range of venues using your products may have changed over time. Is your footy team doing well? Hope you have a good finals run and may the best teams win in their respective codes. Where will you be on Grand Final Day?
decided to have a golf day and AFL Legend Tom Hafey is coming to speak. See details inside and book a team for some fun. Have you thought about joining the Committee? We would love to talk with you about the opportunities to contribute to the industry. With a great team, you can make a difference and help steer the FIA in 2014. Regards Bill Quayle
I need to ask all of you to please support our bike riders as they Ride To Conquer Cancer for the Peter Mac in October. Come along on Tuesday 17 September for our annual Foodservice Charity Cup. We have a super half day Golf event and we encourage you to play or come for the auction after the game. Instead of bowls, we
Calendar Notes 29 Aug Café N Chat Brisbane
11 Sept
17 Sept
17 Sept
Foodservice Forum Sydney
Golf Day Fundraiser Melbourne
Nov 25 Sept 15 SAVE
Café N Chat Perth
Café N Chat Melbourne
THE DATE Foodservice Awards
August 2013 Newsletter
Café N Chat - Melbourne
Tues 20 Aug
Date: Tuesday 20 August from 8.30 – 10.30 am Venue: Ivans Pies 158-162 Woodlands Drive, Braeside We welcome everyone and please remember to bring your business cards for networking
8.30am 10.30am
Café N Chat - Brisbane
Thurs 29 Aug
Date: Thursday 29 August from 9- 11am Venue: Spoon Deli Café, 22 James Street, Fortitude Valley We welcome everyone and please remember to bring your business cards for networking
9.00am 11.00am
Café N Chat - Perth Date: Tuesday 17 September from 9.00 – 11.00 am Venue: Typika Artisan Roasters, 331 Stirling Hwy, Claremont
Café N Chat - Melbourne Date: Wednesday 25 September from 9.00 – 11.00 am Venue: Casa & Bottega, 64 Sutton Street, North Melbourne (parking at end of street in off street parking area)
Tues 17 Sep
9.00am 11.00am
Wed 25 Sep
9.00am 11.00am -
FIA Member Frames We changed our logo and we changed the certificate, so now is time to change the mount. If you have a member frame with a dark blue mount, please contact Carol so we can organise to swap it to a bright red mount, which looks fabulous with our new certificates.
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Rinoldi Pasta
Rinoldi Pasta
August 2013 Newsletter
Foodservice Forum – Melbourne Melbourne came out in force to hear Huw McKay from Westpac present on the financial impacts currently in the economy and how it affects the foodservice industry. Huw is an eloquent speaker who summarised the facts and presented in an easy to understand manner, captivating us with the clarity of this information. We are most grateful to Westpac for assisting us to have access to Huw and to share after the session, an internal Little Red Book, published by Westpac with our guests. We will endeavour to get access to this information as often as possible and to share with our members.
Foodservice Forum – Hobart On the most glorious day, with sun beaming on the gorgeous harbour, our venue at Hobart Function Centre, run by Morris Corporation was the perfect place for this presentation. Our speaker Richard Fadder from Tasmanian Shipping Supplies was SO interesting and shared some fabulous stories about the sea that we are going to be bringing Richard to Melbourne to present in the next few months. We were enlightened to what actually happens at sea and how far away they supply, the quantities and the fast turnaround – absolutely fascinating and for many of our member’s, this will provide opportunities for future business.
Committee - are you up for a challenge ? Did you know our Committee are made up of hard working volunteers who each contribute at least two hours each month to help run the FIA. Our meetings are fun and enlightening with everyone able to share new ideas and offer contributions to assist in the growth of the industry. Our sub committees also include additional volunteers from our general membership who each offer something special to their respective groups, eg. Charity & Community, Events etc. What can YOU offer the Committee? Each year there is a small changeover with some members stepping down and others continuing for another term. Please let us know if you are interested in joining the committee and we would love to talk to you.
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Foodservice Forum This Chef & his bright idea will grow on you....The Cooks Co-op Speaker: Martin Boetz, Cooks Co-op Martin’s food has always been produce driven with much being sourced directly by him from growers at the markets. Having been a major contributor to the success of three high profile restaurants, including Longrain, it is now the right time for him to make Cook’s Co-op a success in his own right. This chef has gone back to his produce driven philosophy and established “The Farm” which is the hub of this exciting and fresh agricultural project. Having being part of the Australian food scene for over 20 years, Martin’s vision of Chefs having influence and control over their produce from seedling right through to the diners experience is now coming to life in this project which focuses on sustainable farming, nurturing and education and promotion of quality chef grade produce. Located on the Hawkesbury River in Sackville, NSW, it is just over an hour from Sydney’s CBD and has already hosted events. Martin is also a published cookbook author; he has presented ‘Master Classes’ at Melbourne Food & Wine Festival and also in Noosa, Brisbane and Tasmania; Winner of Best new restaurant (Good Food Guide), 19 Chefs Hats in the Good Food Guides over the past 13 years; 2012 Time Out Longevity award and Gourmet Traveller awards, Martin is highly respected in the industry for his passion and commitment to great produce.
Organised by:
Proudly sponsored by:
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Sydney Wednesday 11 September 2013 The Story, from Water to Plate... a Fishy Tale Speaker: John Susman, FISHTALES With over 25 years of experience across the food industry, John Susman is best known for his intimate knowledge of all things seafood. Having experience that includes owning and operating seafood catching, processing and distribution businesses throughout Australia, marketing Australian seafood product across the globe and consulting to the Seafood Industry and Government agencies around the world, John’s experience is unique in the seafood business. His philosophy of working from the plate to the water highlights his focus on the eating and enjoyment of seafood. John is a partner in a specialist seafood consultancy, FISHTALES, and is also the Head Judge of the Royal Agricultural Society of New South Wales, Aquaculture Competition at the Sydney Royal Easter Show. With a global network of mates who are best in class fishermen, fishmongers, chefs, retailers and restaurateurs; and a manic love for every aspect of food, John is equally passionate in sharing his knowledge of fresh seafood and food trends with anyone who’ll listen.
Date:
Wednesday 11 September 2013
Venue:
Dockside, Balcony Level, Cockle Bay Wharf, Darling Harbour, Sydney (within walking distance to Fine Food at SCEC)
Times:
7.15 am
Cost:
$55.00 pp (inc gst) for members of the organising associations and their guests / exhibitors to Fine Food $75.00 pp (inc gst) for non-members
Bookings:
Please email Carol at foodservice@ihug.com.au with number of seats required. We will send through an invoice for payment. Enquiries: 0414 367 888 www.foodserviceindustry.com.au
Registration & Networking Followed by breakfast and guest speakers 9.15 am Finish 10.00 am Doors Open to Fine Food
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August 2013 Newsletter
Behind the Business David White is the Culinary Group Leader & Executive Chef, Simplot Australia and has been working with the company for the last 11 years.We take a peek behind the scenes with this talented Chef. FIA Where did you do your chef training
and what was a highlight during that time. Food Styling and support recipes for our
else's. And choose cleaver innovative
David I trained at Highbury College of
products from suppliers for your menu items
Technology in the UK . Back then it was a three year diploma course in professional cookery, which then basically qualified you as Commis Chef. I then finished my commis-ship working in Switzerland and London. The highlight of my training was specialising in Garde Manger (cold larder), where I was lucky enough to compete in a few international competitions, and winning a bronze medal at 18 was very exciting.
Facebook sites and Websites. FIA When creating new food concepts/products, what is the length of
which have a lower margin. This will free up your time and control your costs.
time from the planning to the finished
FIA When you are not working, what
product appearing on our shelves in FS
does David like to do?
or in retail?
David I love spending time with my family
David Simplot develops about 120 new
they are a lot of fun to be around, the three
products each year which means my team
kids keep me petty busy. My father-in-law
are working on about 8-10 projects each.
has a farm which we all head to most
As the companies available resources are
weekends. I really enjoy working down there
shared amongst this many projects, it can
and getting on the tools and fixing up things.
FIA When did you make the journey to
take anywhere from 6-18 months to deliver
I try to keep fit (which you wouldn't guess
Australia and what bought you here
a new product to market.
from looking at me), and I am doing my first
and when? David I met my wife working in the Regent Hotel London, and she was from Melbourne. We lived together in the UK for a couple of years before her visa ran out. I then moved to Melbourne, which was about 17 years ago, and I have never looked back.
FIA What can we do better in foodservice, is it the product offer, the service or something more?
'Tough Mudder' this year. I have been told you can be fit and fat! I also love to cook as it’s a hobby as well as a job for me.
David Having worked in Foodservice all my
FIA Who has been an inspiration to you
life, I have worked for some great chefs as
and who do you think you can inspire in
well some that are at the other end of the
the future?
scale, especially working in London the chefs David I haven't really been inspired by one
FIA You are working for a very progressive
there were pretty ruthless. Those tough
person, I have always been more inspired by
and diverse company. What impact have
experiences have taught me to always treat
peoples achievements especially when they
you made on the products that come from
people how you would expect to be treated
are against the odds. I find it amazing what
Simplot.
yourself. So far that philosophy has served
some people are capable of. I hope I can
David I work in the R&D department of
me well.
inspire my kids to achieve everything they
Simplot, and developing new products for market is what we do. I head up the Culinary Group which is a team of Chefs and Home Economists, and one of my team will be involved in nearly every new product launched. We work on our products at several different stages, in the beginning we work on the concept recipes, then we work on the flavour of the products as they commercialised in our factories. We are also required to develop cooking instructions,
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back of pack recipes as well as photography, make your business different from everyone
FIA What do you think is the key to success
are capable of in their lives.
in today’s changing foodservice market?
FIA David, thanks for taking 10 minutes
David I see running costs as the biggest
out of your day for the FIA.
issue facing FoodService today. If you can't do it quick, efficiently and to a good standard David is also a previous winner of the then you are going to struggle. I believe in Manufacturing Person of the Year in the order to run a successful business you need to have the right mix of products on your menu. Put your time and effort into your signature dishes and specialty items which
Foodservice Industry Awards of Excellence.
August 2013 Newsletter
Foodservice Industry Awards of Excellence 2013 It is that time of year when we ask you to get involved with the Foodservice Industry Awards of Excellence. Companies and individuals who have entered these awards have been nominated by their companies or by other FIA members. Nominations are accepted from all companies and all FIA members can enter for free. Remember to save the date for our special event on Friday 15 November at Peninsula on Central Pier. This is a fun night for the entire industry! Book a table and bring your team from work or bring your industry guests. (reservations can be made by emailing the FIA office). Final details and invitations will be available soon. The awards have been expanded to include South Australia and West Australia, which offers more for our national footprint and it will continue to grow over the next year. Detailed information will be sent to each company with the relevant nomination and voting forms and specifications. We have awards in the following categories: Distributor of the Year - Victorian Metro - Victorian Regional - Tasmania - West Australia - South Australia - Service (non-food) For the first time, there will also be an award given for the National Distributor of the Year with each winner above, included as finalists in this category. Distributor Salesperson of the Year Manufacturing Salesperson of the Year Service Salesperson of the Year (non-food) For the first time, there will also be an award given for the National Salesperson of the Year with each winner above, included as finalists in this category. Entry for the above awards will be include Australia-wide. Foodservice Product of the Year - Chilled or Fresh - Shelf Stable - Frozen For the first time, there will also be an award given for the National Product of the Year with each winner above, included as finalists in this category. Entry for the above awards will be include Australia-wide. Supplier of the Year (Food Manufacturer) Deadline: - Submissions for all the above are for the last financial year from 1 July 2012 – 30 June 2013. - All nominations and final voting forms will need to be returned by Wednesday 9 October 2013. - Judging will be held over the next two weeks and the entire process will be overseen by our Auditors, Sothertons. - All enquiries re the awards should be address to FIA Awards via email or via phone.
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FIA Proudly supports the FIA DEBS TEAM
CHARITY CUP
Guest Specialaker Spe end F A L Legafey Tom H
FUNDRAISER FUNDRAISER TUESDAY
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12 NOON
SEPTEMBER WHERE: Cardinia Beaconhills Golf Links 82 Stoney Creek Rd, Upper Beaconsfield 3808 (if driving on freeway from Melbourne, use Berwick turnoff for best access to golf course)
START TIMES: 1.00pm Tee Off Ambrose Golf - Shotgun tee off 3.30pm Guests return for afternoon refreshments 4.00pm Guest Speaker, AFL Legend: Tommy Hafey Followed by Live + Silent Auction to raise valuable funds
DONATIONS:
$50pp includes: golf, finger food and one complimentary drink $200pt (per team of 4) includes: golf, finger food and one $20pp
RAFFLE:
complimentary drink (arrival 3.30) includes Guest Speaker & Charity Auction, finger food and one complimentary drink
$5(per ticket) or $20(for 5 tickets) can be prepaid when booking or available on the day
RSVP:
Please email Carol at: foodservice@ihug.com.au with guest numbers or call m: 0414 367 888 Proudly supported by:
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August 2013 Newsletter
To play the 9 holes Team of Four – Donation $200 Individual Players – Donation $50 To attend auction and hear speaker Tom Hafey – Donation $20
Sponsor the Longest Drive Donation: $400
Sponsor the Nearest To The Pin Donation: $400 Sponsor a Hole Donation: $300
Sponsor a Golf Cart Donation: $250+
Call Carol at FIA or Tony Grayson with any sponsorship queries. 9
August 2013 Newsletter
Member News Rinoldi Pasta wins the 2012-2013 Monash Business of the Year Rinoldi Pasta Pty Ltd was named the Monash Business Awards, Business of the Year at the 2012-2013 Gala Dinner & Presentation Evening held on Friday 26 July 2013 at Merrimu Receptions. More than 150 business and Monash Council representatives attended the event with special guests Michael Gidley MP – State Member for Mount Waverley & Cr Robert Davies – City of Monash. Rinoldi Pasta was founded in 1878 and is one of Australia’s oldest manufactures of pasta. Considered an Australian pioneer in pasta making, they are a 100% Australian family owned and operated company. Rinoldi Pasta was selected for their outstanding growth, contribution to employment, and their leadership in moving Monash into new markets. Bill Quayle, Director at Rinoldi Pasta was in attendance to accept the award. Another of our members was also a winner on the night. Conratulations to Superior Food Services who won BUSINESS EXCELLENCE in the Monash Business Awards.
CFM finalists in Telstra Business Awards CFM were announced as finalists to the Telstra Business Awards, under the Medium Business Award category earlier this month. The gala awards ceremony was a night to remember- celebrating excellence in business for companies from a wide range industries. Finalists were chosen from a pool of thousands of applications, after a rigorous audit of business practices and procedures, innovation, corporate cultures amongst others. CFM has been an industry leading supplier of commercial cooking and baking equipment, refrigeration, smallwares, shopfitting & design, ventilation, service, stainless steel fabrication, cool room manufacturing and financing. CFM prides itself in being a comprehensive one stop shop for anyone in the foodservice and hospitality industry providing a range of services- from concept to completion and beyond. “It’s an amazing achievement for us to be nominated as one of the five leading medium sized businesses in Victoriaall thanks to our valued clients and supporters without whom this would not have been possible” adds Scott Giannuzzi, the Group Operations Manager of the CFM Group. In 2012, CFM also won Foodservice Distributor of the Year - Service at the FIA Awards and the Monash Business Award for Innovation.”
Business of the Year – Rinoldi Pasta Pty Ltd
Superior Food Services Monash Business Award
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August 2013 Newsletter
FIA Member Lunches Each member has the opportunity to attend a member lunch at one of the Culinary Institutes in Melbourne. We attend the Academy Sofitel (winners of a Restaurant & Catering Savour Award), Culinarium and also the prestigious William Angliss Institute. The table is hosted by one of our Committee and it is a chance for you to meet a group of members and have the opportunity to learn more about each other in an intimate environment, with 8-12 guests attending each lunch. Please contact Carol to discuss a suitable date for you to attend one of these luncheons from 12-2 pm. The students love the interaction with our industry guests and we are supporting their training endeavours and showcasing the foodservice industry to them. This is a FREE gift to you as a member of the FIA. BOOK NOW !!
Atlantic Group [v] named Victorian Function Centre Caterer of the Year Atlantic Group [v] are delighted to announce that they have been named Victorian Function Centre Caterer of the Year in the 2013 Savour Australia™ Restaurant & Catering HOSTPLUS Awards for Excellence, at a ceremony held on Monday 8 July at Crown Melbourne. This is a fantastic achievement for the premier venue, catering and event management specialists, who have been recognised for their outstanding execution of the Myer Stores Community Fund Precious Metal Ball, held on Friday 10 May 2013 in Shed 14, Central Pier, Docklands Also Congratulations to other FIA Member for their wins in these awards Peter Rowland Catering has once again been affirmed as Victoria’s Best Caterer, taking out the titles of “Caterer of the Year” and “Best Venue Caterer” at the Restaurant & Catering Awards for their catering at Flemington, Australia’s premier racecourse. Home of the Melbourne Cup Carnival and the world’s richest handicap race, the $6.2 million Emirates Melbourne Cup, Flemington is a hive of activity for functions and events throughout the year in addition to its racing program. Peter Rowland Catering has partnered with the Victoria Racing Club (VRC) as the in-house food and beverage provider for more than 15 years, catering for race day dining and non-race day functions and events at Flemington - The Event Centre.
With 14 different event spaces and an array of outdoor areas, Flemington is the event destination of choice, catering for everything, including business breakfasts, conferences, dinners, parties, weddings and exhibitions. CEO of Peter Rowland, Brett Walker said his team is thrilled with the awards which were won among a field representing the state’s major caterers and venues. A very special Congratulations to our Trainee friends at Academy Sofitel for their win. They have served us the most beautiful meals over the years and we are always incredibly proud to see the standard equal to many fine restaurants. RESTAURANT in a Training Institute – Academy Sofitel, Sofitel Melbourne on Collins
Tassal ranked 2nd globally for sustainable salmon farming Tassal have been ranked 2nd globally for Salmon farming (up one spot from 2013. Seafood Intelligence has advised Tassal, “You’re in number 2 spot (instead of number 3), very close & just behind Cermaq (assessed for both EWOS & Mainstream / Feed & salmon farming: [still] number 1, in both), but it was very close indeed. Tassal showed great progress…” This is a fantastic achievement for Australia, Tasmania and the salmon industry. It’s amazing what can be achieved by a team of dedicated people at Tassal. To Linda Sams Head of sustainability - congratulations must go to her and all the team for all the input into this -inspirational stuff.
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August 2013 Newsletter
‘Cavalia’ – a magical encounter between human and horse
A very special conversation with visiting Head Chef Pierre-Yves Caisse from Montreal, Canada. Cirque Du Soleil co-founder Normand Latourelle has created a unique event that combines the grace, strength and beauty of horses with the athleticism and acrobatics of performers who glide effortlessly to soar high and uplift us.
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August 2013 Newsletter
As the travelling road-show moved into Australia, this was going to be one incredible journey for the horses (they are the stars of the show), the support crew, performers and especially, the team that feeds and nurtures these high performance people. Heading up the kitchen team is Head Chef, Pierre-Yves Caisse who comes from Montreal in Canada. Pierre was working in a Greek tapas style restaurant and he wanted something different for his next challenge. “Through my brother’s best friend, I met with the boss of Cavalia, was interviewed and then got the job.” Pierre-Yves oversees a permanent catering crew for VIP’s and has a staff of five. “We do employ some locals and we get 4-5, however, they do not touch the food; they mainly help with service and cleaning.”
For the premiere of Cavalia, they not only looked after the crew and the performers, they also catered for approximately 360 VIP’s plus all the additional guests attending the event. On a regular day, the VIP area looks after around 220 guests at each performance. The logistics behind the scenes are carefully run with a local distributor providing the delivery of all components for their stay, including food and a diverse range of other products and sourcing coolrooms and so much more. Chef was most thankful to the NAFDA group for their help in Brisbane, Sydney and Melbourne with particular thanks to Rob Dimartino at Del-Re National Food Group for going way beyond the call to duty here in Melbourne. They are off to Adelaide and Perth and we will not be back in the US until January 2014.
“The biggest challenge for us, this is like us having a restaurant however, we have the same 100 clients coming back for breakfast, lunch and dinner, 360 days a year! We have to keep on surprising them and come up with something different and also take in a little of the food from the local area so we modify the menu all the time. Some of the people are adventurous but many are conservative so we have to be careful with our menus and the variety. They do like sweet treats on a Sunday when they have a day off to follow. Our food costs are also tight so we have to be careful with how we plan.”
Pierre-Yves has noticed a more tropical influence with our food and the quality is similar to what he is used to. I am not used to the avocadoes here which are not the same as we have back home. Chef has to bring all the cooking Cavalia is like one big family and with an With such diversity of cultures and people, there are many dietary requests equipment, their propane, hook up the incredibly talented crew, the first group and these can sometimes be a challenge water, filters, the green experience – on the ground are super-fast in erecting it takes one and a half days to set up when travelling the world. Chef, “We their wonderful big white top. This show everything, and we are cooking with gas! have Moroccans as performers and we takes everything on the road including have a few Halal requirements. It is quite their kitchen, so while the big top rises As Cavalia is a touring show, Chef has hard for us to find Halal meat in the US high on their poles, Chef Pierre-Yves is been on the road for three and a half busy unpacking his two reefers (shipping and we have been very lucky to find years now. He is looking forward to a containers) to expose an inbuilt kitchen in everything we need in Melbourne. Your quick trip back home to see family and food scene here is incredible - we have each and whilst limited in size, it packs found so many wonderful products while meet his new godson before returning to into a small footprint. Adelaide, where they unpack and start shopping at Prahran Market.” all over again.
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August 2013 Newsletter
Meals for the Hungry and Homeless
This Year...
272.8 Tonnes of food recycled
315 Charities helped
483,425 Meals given away FareShare, is an innovative, energetic organisation, rescuing food and fighting hunger. Since 2001 we have given away healthy, nutritious meals to the hungry and the homeless in Victoria, using food donated by businesses. By ‘rescuing’ food, we mean that it would otherwise be wasted, ending up in landfill. And in saving food from landfill, we also do our bit for the planet by helping to cut methane pollution and reducing demand for new food products. We are a not-for-profit community organisation operating on a modest budget - thanks to the genero sity of philanthropic foundations, businesses and private donors. Through the tremendous passion and commitment of volunteers and staff, we continue to increase the amount of food we rescue and nutritious meals we prepare and give away to charities. In May 2013 we moved into our wonderful new kitchen - Australia's largest charity kitchen the funds for which were kindly donated by extraordinarily generous supporters. Our gratitude to them knows no bounds. The new kitchen has increased our capacity substantially and our goal is to now to cook and give away one million meals a year. The official opening of the FareShare kitchen took place last week in Melbourne with various dignitaries and donors present, plus many chefs and personalities all coming in to lend a hand in the kitchen on one mammoth day where over 6000 meals were produced in a 12 hrs shift. The Federal Attorney General, Mark Dreyfus, officiated over the opening with John and Pauline Gandel from Gandel Philanthropy.
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August 2013 Newsletter
Australia has experienced a noticeable increase in the use of shipping containers for innovative storage solutions. Royal Wolf’s flexible rental and purchase options and the simplicity with which containers can be modified to meet a huge range of individual needs, are driving the current demand. Royal Wolf containers can be specified to meet general purpose, refrigerated or hazardous goods requirements. Of course should you need something a little different the resident team of structural engineers at Royal Wolf can modify containers according to your specific requirements. Royal Wolf’s general-purpose containers are inexpensive, safe, secure and available in a range of sizes and are ideal for that extra storage space. With 28 customer service centres Australasia wide Royal Wolf has been providing cost effective, quality, practical, long life container solutions for over 16 years.
Chris’ Dips
W ER NE M B E M
W ER NE M B E M
Royal Wolf
• Family owned since 1982 • Proud Greek heritage • First dips produced were: Hommus, Tzatziki, Eggplant & Caviar • Manufacture in Thomastown, Vic – fully HACCP certified • Commitment to the highest quality in all our products • Close relationship with customers, staff and suppliers leads to genuine passion for achieving outstanding products • Ingredients are sourced fresh locally from Aust farmers and from around the globe. • Fuller flavours and fuller fresh taste = no preservatives or artificial colours. • Our passionate staff are trained to ensure the highest possible quality standards and to have Chris’ name on every pack means the that these standards have been met www.chrisdips.com.au
www.royalwolf.com.au
La Tortilleria (Casa del Maiz Pty Ltd) creates authentic Mexican corn tortillas from scratch using the traditional Aztec method and we sell wholesale to restaurants and gourmet grocery stores. We stone-grind Australian-grown corn, then bake our tortillas fresh daily to create a quality product that is gluten free, additive free, low fat and vegan. At our traditional Mexican ‘Tortilleria’ in Kensington Victoria customers can buy freshly baked tortillas, eat Mexican street food and buy imported Mexican groceries. When the tortilla machine is fired up, people watch as the lime-soaked grains become the dough, which is then crushed on a stone grinder and goes into the pressing machine, later emerging as a perfect tortilla. www.latortilleria.com.au
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Courtgem
W ER NE MB E M
W ER NE MB E M
La Tortilleria
Courtgem is a family owned business that manufactures a fine range of raw and Heat 'n' Serve products and has been supplying the Foodservice industry for over 28 years.
As a major contract packer for several multi-national companies and supermarkets, Courtgem has become an integral part of the Heat 'n' Serve segment of today's market, which enjoys continual growth. Our products include Cut Portion Control Flake Fillets, Tempura Battered Hand Cut Flake, Tempura Battered Flathead Tails and Natural Mussels. www.courtgem.com
August 2013 Newsletter
25 Year Club This special club is reserved for those who have worked in the foodservice industry for 25 years or longer. Primarily for those in a sales role, you might have started long ago as a storeman or a rep on the road or maybe a truck driver. Maybe today you are a state or national sales manager or maybe the boss! Whatever your story, we would love to know if you think you might qualify for this. We have presented certificates now from 25 - 50 years service to the industry. FIA recognises those individuals that have contributed to our industry in the past and continue to do so, or you may know someone who has recently retired, please share their details with Carol at FIA so we can make contact.
FIA THIRTY YEAR CLUB
FIA FI FTY Y EAR
CLUB
FIA TWENTY-FIVE YEAR CLUB
IR FIA TH
R E YEA TY-FIV
Awarded To
CLUB
FIA FORTY-FIVE YEAR CLUB
You are now a member of this special club Celebrating 25 Years in Foodservice Sales. Presented on Friday 9 November 2012 At the Foodservice Industry Awards of Excellence 2012
FIA President, Tony Grayson
World’s Longest Lunch 2014
Executive Officer, Carol Rothschild
In what has now become an FIA tradition over many years, FIA hosts a large group at the MFWF World’s Longest Lunch and next year, it will be held on Friday 28 February 2014.
K OW BONO
Melbourne Food & Wine Festival
As tickets are LIMITED, Carol has exclusive access to tickets for the FIA, before it goes on sale to the public. With the theme of WATER for 2014, you can be assured that we will be near the water and the location is kept a secret until closer to the time. Tickets were approximately $150 per person so if you wish to have tickets, please email Carol at FIA with the subject line MFWF Long Lunch 2014 and advise how many tickets you wish to request. We will then make a request for the tickets and confirm our group prior to November 2013. Invoices will be sent as soon as they confirm the pricing and payment must be made before the end of December 2013. No payment and the tickets will be sold to the next person!!
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August 2013 Newsletter
More member pics
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August 2013 Newsletter
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August 2013 Newsletter
We share lots of current & trend information on the FIA social media sites so please join in the conversation. Not sure what each site is for? Here’s a quick wrap up for you. FB feeds include up to date trends with chefs, cafes, and many interesting stories from around Australia – what is hot and what is new. Who is doing new things and what products chefs are using. It might be the opening of a new joint, such as George Calombaris’s Jimmy Grants venture in Fitzroy or the opening of the FareShare kitchen in Abbotsford. Twitter feeds are used for events and for allowing you to share the love of FIA with your followers. We only jump on this once in a while. LinkedIN is for business news, sharing stories and information within the group that maybe of value, or something to think about or to consider opinions. Please go and LIKE the following and please join and share in the discussion feeds on LI.
@FoodserviceFIA Foodservice Industry Australia Join the group page: Foodservice Industry Australia
www.foodserviceindustry.com.au Carol Rothschild, Executive Officer M: 0414 367 888
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